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Puebla's ancho chile liqueur: smoke-sweet heat from a 1927 cantina-era recipe.
Puebla, Mexico
Casa Lumbre revived a 1927 recipe from Puebla's homemade-liqueur tradition and brought it to market in the early 2010s.
Poblano chiles are sun-dried into anchos over two to three weeks, hand-sorted, then macerated in neutral alcohol for six months before sweetening.
Dried-chile smoke, raisin, and cacao with real heat on the finish; sweetness keeps the burn conversational.
Did you know
The ancho is simply a ripe poblano dried in the sun; there is a green sibling, Ancho Reyes Verde, bottled at the same 40%.
Also known as: ancho reyes, ancho reyes chile, ancho reyes poblano, ancho verde
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